Roast Beef With Mustard Lemon Recipes

MUSTARD ROAST BEEF

Steps:

• Mix all ingredients except beef in medium bowl.
• Spread on all surfaces of meat.
• Place meat on rack in roasting pan.
• Roast at 350 degrees F. until meat thermometer registers 140 degrees (medium), or 160 degrees (well done), 30 to 45 minutes.

ROAST BEEF WITH MUSTARD & LEMON

Steps:

• Remove beef from fridge 60 min before cooking. Preheat oven to 200c. Combine mustard, oil, lemon rind and 1/3rd cup of the lemon juice and freshly ground black pepper in a bowl. Whisk until combined. Place beef in a lightly greased roasting pan. Pour marinade over beef and turn to coat all sides. Place on shelf just above the centre of the oven and roast for 20 min. Remove beef from oven and baste with pan juices. Reduce oven to 180c and roast for a further 24 min. Remove from oven and baste again. Arrange mushrooms around beef and turn to coat in pan juices. Return to oven and roast both for a further 20 min. Cover and set aside for 15 min to rest. Serve beef with mushrooms, pan juices and beans.

RARE BEEF WITH MUSTARD YORKSHIRES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Using a large pestle and mortar, grind the garlic, thyme, peppercorns, mustard, anchovies and olive oil to a paste. Rub the mixture all over the beef and put in a large roasting tin. Roast for 25 mins, then turn down the oven to 160C/fan 140C/gas 3. Remove the pan from the oven, add the potatoes and toss in the fat, adding 4 tbsp sunflower oil. Return to the oven for another 90 mins for rare; 2 hrs for medium rare.
• Meanwhile, make the Yorkshires. Make the milk up to 225ml/8fl oz with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and ¼ tsp salt - the batter should be the consistency of thin double cream. Pour into a jug. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220C/fan 200C/gas 7.
• Put 1 tbsp goose fat or oil in each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven, with the potatoes on a lower shelf. Pour the batter into the tins, then cook for 15-20 mins, without opening the oven, until risen and golden. Serve with horseradish, gravy and your favourite veg.

MUSTARD-ROASTED BEEF TENDERLOIN

Steps:

• Let beef stand at room temperature for 1 hour.
• Preheat oven to 425 degrees. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture. Roast on a parchment-lined baking sheet in the upper third of the oven until an instant-read thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut). Let rest for 15 minutes before slicing.